Cauliflower Breakfast Bake
Crispy Baked Onion Rings
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Lemon Rosemary Oat Crackers
Crunchy treats that deliver the ultimate salt -fat -acid combo.
Guest Recipe: Anna's Kitchentable Kouroulakia
Fellow Cypriot @annas_kitchentable's Instagram feed always gets us hungry and dreamy. This is the latest recipe she prepared using Colive Exra Virgin Olive Oil...
Here is what @annas_kitchentable says about this incredible recipe:
"These delicious little biscuits are a family favourite!
Usually eaten around Easter and Christmas, they have got a lovely orange hint to them, not too sweet, but delicious to have with a cup of tea or a Greek coffee.
They’re perfect for vegans, which means for us Greeks they’re great for our pre-Easter fast too!
This recipe will make a batch of about 15 biscuits dependent on how large or small you make them, but they’re lovely to double up the recipe and to pop in a little bag, tie a ribbon round and gift to friends and family your visiting."
- 100ml Colive Extra Virgin Olive Oil
- Grated Rind of 1 Orange
- 100ml Fresh Orange Juice
190g Caster Sugar
- 3 tablespoon Brandy
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 370g-400g All-Purpose Flour
- 1/2 teaspoon(s) Cinnamon
- 1 Pinch Salt
- Toasted Sesame Seeds
- Preheat the oven to 180*c
- In a bowl add all the wet ingredients, along with the sugar and orange zest and mix well to combine
- In another bowl add the baking soda and powder, the cinnamon and salt plus 370g of the flour – keep the other 30g of flour to the side for now.
- Add the dry and wet ingredients together and mix until the dough starts to thicken, then mix with your hands. As soon as it’s mixed stop as if you over-mix them you will end up with tough biscuits.
- If your mixture is still too sticky, then add a bit more flour till the dough is no longer sticking to your hands.
- Let the dough rest for 15-20 minutes in the fridge
- In batches start to shape your dough, this is completely personal choice, I personally like to roll them into log shapes and then connect the 2 edges so they make a circle, but you can braid them or have them simple as balls, once shaped brush them lightly with a little milk or plant based alternative if you’re fasting
- Lightly toss them into a bowl of sesame seeds till coated and then place onto a lined baking tray and press them down lightly. Keep a little room between each as they will rise and grow a little whilst baking
- Bake them for 20 minutes or so until they are a light golden brown.
- Cool, pop the kettle on and enjoy with a cup of tea or coffee!
Recipe and photography credit: @annas_kitchentable
Since then, Anna's repertoire for these celebrated traditional dishes has seen her collaborating with big brand names and fine food producers.
As a recipe developer, food writer & stylist, Anna's has taken her vast experience and passion for classical favourites and injected her infectious charm into every plate, breathing new life into all her creations.
She is a self-confessed cook-book hoarder, olive oil addict and lover of all things Mediterranean.
Getting people cooking, exploring new flavours and creating confidence in the kitchen is what inspires Anna the most and this is why she created Anna's Kitchen Table. Home cooked food, made with love from Anna's kitchen table to yours.
You can discover more of her delicious recipes at https://www.annaskitchentable.co.uk/
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Our 3 Favourite Sourdough Toppings
Sourdough love at the time of CoVid-19. These recipes are for lazy dinners, active breakfasts for that mezze, tapas, pintxos parties, or simple get-togethers with wine.
Cypriot Pita Bread
Vegan Red Lentil Slices
A seasonal and colourful dip; you could enjoy it as a meze or even use it as a salad dressing!
- 2 medium-sized beetroots
- 1/2 cup tahini
- juice of a medium lemon
- 2 garlic cloves
- 2 tsp Colive Extra Virgin Olive Oil (optional: some to drizzle)
- 1/3 tsp salt
- Pomegranate molasses to drizzle (optional)
- Finely chopped parsley to garnish (optional)
- Peel and boil beetroots until they are soft and tender.
- While the beetroots are boiling, finely chop your garlic cloves and put them in a bowl.
- Add your tahini and salt to the same bowl.
- Start slowly adding and mixing in the lemon juice.
- Once the beetroots are ready, chop them into the bowl; use a hand blender to combine and create a smooth purple paste.
- Then slowly add your Colive Extra Virgin Olive Oil to this paste and stir.
- Put it in a serving bowl, drizzle with more Colive Extra Virgin Olive Oil and some pomegranate molasses. Garnish with a little chopped parsley and enjoy with some toasted bread or crunchy breadsticks...